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Egg Noodle Lasagna

Mary Oberlin of Selinsgrove, Pennsylvania was lucky enough to receive this recipe from one of her friends. The perfect take-along for charity events and church potlucks, the comforting crowd-pleaser is sure to warm tummies on the coldest of winter nights.
  • Total Time
    Prep: 20 min. Cook: 4 hours
  • Makes
    12-16 servings


  • 6-1/2 cups uncooked wide egg noodles
  • 3 tablespoons butter
  • 1-1/2 pounds ground beef
  • 2-1/4 cups spaghetti sauce
  • 6 ounces process cheese (Velveeta), cubed
  • 3 cups shredded mozzarella cheese


  • Cook noodles according to package directions; drain. Add butter; toss to coat.
  • In a large skillet, cook beef over medium heat until no longer pink; drain. Spread a fourth of the spaghetti sauce into an ungreased 5-qt. slow cooker. Layer with a third of the noodles, a third of the beef, a third of the remaining sauce and a third of the cheeses. Repeat layers twice.
  • Cover and cook on low for 4 hours or until cheese is melted and lasagna is heated through.
Nutrition Facts
1 cup: 266 calories, 15g fat (8g saturated fat), 65mg cholesterol, 432mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 17g protein.

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  • johnsen
    Sep 19, 2010

    No comment left

  • encarta
    Feb 12, 2009

    What soup are you referring to?????

  • aafleming
    Jan 13, 2009

    Anyone have a suggestion for a replacement to the canned soup in this recipe?

  • jldld
    Mar 30, 2008

    No comment left

  • sambugjoebear
    Oct 12, 2007

    No comment left

  • Anonymous
    Aug 30, 2007

    No comment left

  • Janice
    Dec 22, 2005

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